Coconut Curry Shrimp

This was delicious but what recipe from the Pioneer Woman from food network isn’t! Every recipe I have made from her has been so tasty and full of flavor and this recipe is no different! We all really enjoyed this dish, everyone’s plate was clean!!

INGREDIENTS
2 Tablespoons butter
1 1/2 pounds peeled and deveined raw shrimp
1 medium onion, diced
4 cloves of garlic, minced
1 Tablespoon curry powder
1 can 13.5 ounce coconut milk
2 Tablespoons of honey
1/4 teaspoon salt
1 whole lime, juiced
Hot sauce, optional
12 basil leaves, chopped
2 cups Basamati rice cooked according to package directions

DIRECTIONS
Heat the butter in a large skillet (non stick) over medium high heat.  Add the shrimp and cook for 2-3 minutes turning them half way through.  You will want to fully cook the shrimp.  When the shrimp are done put them on a plate and set aside.
Add the onions and garlic to the same skillet, stir and cook for two minutes. Sprinkle the curry powder over the onions and continue cooking and stirring for another couple minutes. Reduce heat to medium low and pour in the coconut milk, stirring to combine.  Add honey, salt, lime juice allowing the sauce to heat up until it comes to a gentle bubble. Add shrimp into the sauce tossing to coat and and simmer for 2-3 minutes or until the sauce thickens just slightly. Add the basil and hot sauce if desired. Serve shrimp and sauce over your cooked rice and serve warm.

Enjoy!